Menu
First Course
Chives Cake
Crispy on the outside, soft and savory inside. Thai-style chive cakes made from fragrant garlic chives and rice flour, pan-seared to golden perfection. Served with our tangy soy-vinegar dipping sauce. A street food favorite — crunchy, chewy, and bold in every bite.
Curry Puff
Flaky golden pastry filled with a rich blend of curried potatoes, onions, and a hint of sweet peas — seasoned with Thai spices and gently fried to a perfect crisp. A savory snack with a subtle sweetness in every bite.
Hoy Jor
Crispy deep-fried crab meat rolls wrapped in delicate tofu skin, stuffed with a savory mix of real crab meat, minced pork, water chestnuts, and Thai herbs. Each bite is golden, juicy, and bursting with umami. Served with house plum sauce for a sweet-savory finish.
Crispy Softshell Crab
Golden-fried whole soft-shell crab, delicately crisp on the outside and tender within. Served with a duo of house-made sauces: zesty seafood mayo and sweet mango reduction — a bold fusion of crunch, cream, and tropical brightness in every bite.
Second Course
Lamb Musamun
Chargrilled rack of lamb glazed in rich, house-made Massaman curry — a velvety blend of Thai spices, coconut milk, and roasted peanuts. Paired with crispy fried potato wedges and tender grilled asparagus for a bold, elegant fusion of Thai tradition and fire-kissed indulgence.
Kao Soy Beef Shortribs
all-off-the-bone beef short ribs slow-braised in creamy northern Thai Khao Soi curry — rich with coconut milk, spices, and depth. Served over egg pasta noodles, finished with shallots and a zesty kimchi topping for a bold twist on a Chiang Mai classic.
Tiger Cry
Juicy, chargrilled ribeye steak, thinly sliced and served with a bold Thai tamarind-chili dipping sauce. This smoky, tender cut is marinated for flavor, grilled to perfection, and guaranteed to make a tiger weep. Served with fresh herbs and sticky rice upon request.
Seabass Panang
Pan-seared seabass fillet nestled in a rich, aromatic Panang curry—creamy with coconut milk, subtly spiced, and infused with kaffir lime. Served alongside crisp asparagus and nutty brown rice for a balanced, elegant Thai fusion plate.
Third Course
Mango Maelos
A luxurious chocolate dome encasing a silky mango mousse core, layered over soft sponge and tropical coulis. Finished with gold dust and fresh mango for a decadent balance of richness and tropical flair. Crack it open to unveil a surprise of texture and flavor.
Ube Cake & Ice Cream
A vibrant fusion of velvety ube cheesecake and soft ube cake, served chilled with creamy vanilla ice cream. This East-meets-West dessert delivers earthy sweetness and indulgent comfort in every bite — a true crowd-pleaser with a colorful twist.
Lemon Cake
A light and zesty lemon sponge layered with citrus cream, finished with a delicate glaze. Bright, refreshing, and perfectly balanced — this dessert delivers a clean, elegant finish to any meal.
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.